Cinnamon-pecan Topped Coffee Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1/2 cup butter, room temperature (no subs!)
• 1 cup brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 3/4 cup sugar
• 1 1/2 teaspoons cinnamon, can use more
• 16 pecan halves

Recipe

• 1 set oven to 350 degrees.
• 2 butter and flour a 9-inch square baking pan (make certain that you pan has at least 2 inches on the sides, this cake rises high!).
• 3 with an electric mixer cream butter with brown sugar in a large bowl until fluffy (about 3-4 minutes).
• 4 add in egg and vanilla; mix until well blended.
• 5 sift together flour, baking powder and baking soda; add into the creamed mixture alternating with the buttermilk.
• 6 transfer to prepared baking pan.
• 7 in a small bowl mix together 3/4 cup sugar and cinnamon.
• 8 place the pecan halves in a single layer evenly on top of the cake batter leaving spaces in between them.
• 9 then press each nut about 1-inch into the batter.
• 10 spoon some of the sugar/cinnamon mix into the depressions (small holes) created by the pecans.
• 11 sprinkle the remaining sugar over the cake.
• 12 bake for about 45 minutes, or until cake tests done.
• 13 cool slightly in pan then slice into squares.
• 14 top slices with whipped cream if desired.